Mint Pesto Leg of Lamb

Bring the taste of the Mediterranean to your table with this savory culinary delight.

Ingredients

6 lb leg of lamb
2 cups (500 mL) fresh mint leaves
1 cup (250 mL) fresh basil leaves
1/3 cup (75 mL) pine nuts
9 large garlic cloves
1/2 cup (125 mL) extra virgin olive oil
1 Tbsp (15 mL) balsamic vinegar
5 medium potatoes chopped with skins on
1 cup (250 mL) carrots chopped
Garnish with fresh mint

Note: Whenever possible choose organic, local ingredients.

Directions

1. In a food processor finely chop 6 garlic cloves and pine nuts.  Then add the mint and basil and chop fine.

2. Add olive oil and vinegar and blend until smooth.  Set aside 1/2 cup of pesto for your vegetables.

3. Remove any excess fat from lamb, making sure to leave a thin layer and set into a container for marinating. 

4. Make several deep slits with a sharp knife all around the leg.  Take remaining garlic and cut in half, then stuff each slit with the pesto mixture and garlic.  Rub remaining pesto all over lamb.

5. Generously sprinkle lamb with sea salt and pepper.  Let marinate chilled overnight or one hour at room temperature.

6. Preheat oven to 350º F.  Toss potatoes and carrots with remaining pesto and sprinkle with sea salt and pepper.

7. Place lamb in a roasting pan, cover and roast for 45 minutes, then add the potatoes and carrots.  Continue roasting for an additional one hour and 30 minutes until meat thermometer inserted into thickest part of lamb reads 155º F for medium. 

8. Remove from oven and let stand for 15 minutes covered.

9. Carve lamb into thin slices, serve with potatoes and carrots and garnish with fresh mint.

Serves: 6 to 8

Nutritional Information Per Serving